Cut steak into very thin 2 inch by 1/2 inch strips.
In 10 inch skillet over medium heat in hot butter,
cook meat just until color changes. With slotted
spoon, remove to bowl.
In drippings in skillet, cook mushrooms and onion
until very tender. Stir in flour and mustard until
smooth. Gradually add beef broth; cook until
mixture boils, stirring constantly.
Return meat to skillet. Stir in sour cream, parsley
and salt; heat through and serve over hot noodles.
Originally Submitted
12/5/2023
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